Trim Transformations Podcast and Coaching

15/06/2021

New podcast alert! Listen now to hear cooking tips and tricks from the amazingly talented Hannah from ! Be sure to check out her IG. Her food photography is some of the most beautiful we’ve seen!

03/05/2021

Tune in today to hear Felicia Lauer’s incredible transformation moving from chronic health issues to a super fit power lifter! You won’t want to miss it!

09/04/2021

I want to share my latest favorite breakfast: PB&J PPP! Here’s what I do:

Make Pearl’s/the THM recipe for PPP (Google it!) with these adjustments: use 1 cup of water and 1 cup of almond milk and add 1/2 teaspoon of vanilla, 1/2 teaspoon of cinnamon, 1/4 cup peanut flour, and a big pinch of mineral salt. Cook as directed.

While you cook the oatmeal, make a batch of warm berries. I do a cup of a frozen berries, 1/4 cup water, 1 tablespoon of baobab, 1 doonk of stevia, and 1 teaspoon of chia seeds. Bring to a simmer.

Pour the warm berries into a bowl and top with the oatmeal and a teaspoon of peanut butter. Let it set up for about 10 minutes, then enjoy!

This is a light crossover. Feel free to leave out the PB or use less!

07/04/2021

Nourish your body with whole foods you love & enjoy the movement you do each day. And watch your body do amazing things!!

06/04/2021

I’m kind of obsessed with this Kite Hill Cream Cheese! It’s so good with turkey slices and pickles or cucumbers!

04/04/2021

29/03/2021

This week of the Trim Transformations Podcast, we had the honor of chatting with Rashida Simpson, the author of Trim Healthy Future! She shares about the creation of her cookbook in this episode! We hope you get the chance to listen!

https://podcasts.apple.com/us/podcast/trim-transformations-podcast-sharing-womens-stories/id1514067468

26/03/2021

Here’s a tip to make a rich, delicious chicken soup: roast the veggies before adding them! The soup tastes like it’s made with homemade stock that’s been simmering all day. Here’s what I did:
1) chop carrots, onions, and celery (I do equal amounts of each- here is two cups each). Smash 3 large garlic cloves and remove the skin. Put the veggies on a sheet pan with 3 T. olive oil, salt and pepper and roast for 20 minutes at 425 degrees.
2) add ten cups of chicken stock, bay leaves and herbs (I did parsley and rosemary) to a large pot with one cup of wild rice. Add one teaspoon of salt and a half teaspoon of pepper. Bring to simmer, cover, and cook until the rice is tender.
3) chop cooked chicken (I used leftover breasts). Rotisserie chicken works well.
4) when rice is done cooking, add the roasted veggies and chicken. Taste for seasoning. Add some more fresh chopped parsley. !

20/03/2021

Butter Me Up Banana Bread (S)! Soooo good!!

19/03/2021

PB&J PPP! 🥜😋 (your definitely a if you know why all of those letter stand for!) (for everyone else, it’s gut healing sprouted oats with psyllium husks and flax over berries with peanut flour and peanut butter)

18/03/2021

For allergy and food sensitive mamas looking for an ice cream, this was delicious! It only had coconut cream, strawberries, banana, and honey. It is definitely a once in a while treat but really good! My kids loved it!

15/03/2021

What I ate the night before the no XO challenge... 🤣 okay now I’m really ready for this challenge (see previous post). Who’s with me?!